How to cook with a baby

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 piece Onion (large, finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 cup Tomato Puree (canned or jarred)
• 2 tablespoon Vegetable Oil (for curry base)
• 1 teaspoon Ground Turmeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 0.5 teaspoon Chili Powder (optional for heat)
• 1 teaspoon Salt (or to taste)
• 1 cup Water or Chicken Broth (low‑sodium broth preferred)
• 2 tablespoon Fresh Cilantro (chopped, for garnish)
• 12 ounce Okra (fresh, sliced into ½‑inch pieces; pat dry)
• 1 tablespoon Vegetable Oil (for okra stir‑fry)
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 0.25 teaspoon Ground Turmeric (for okra)
• 0.5 teaspoon Salt (for okra)
• 1 teaspoon Lemon Juice (optional, adds brightness)

Instructions

1. Prepare All Ingredients

   Finely chop the onion, mince the garlic, grate the ginger, cut the chicken into bite‑size pieces, and slice the okra into ½‑inch rounds. Pat the okra dry with a paper towel to reduce slime.

   Time: PT10M

2. Sauté Onions

   Heat 2 tbsp oil in the large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Toast Spices

   Add turmeric, ground cumin, garam masala, and chili powder. Stir quickly for about 30 seconds to release aromas.

   Time: PT1M

   Temperature: medium heat

5. Incorporate Tomato Puree

   Pour in the tomato puree, mix well, and let it cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

6. Add Chicken and Liquid

   Add the chicken pieces, stir to coat with the sauce, then pour in 1 cup water or broth. Bring to a gentle boil.

   Time: PT2M

   Temperature: medium heat

7. Simmer Chicken

   Reduce heat to low simmer, cover partially, and cook for 10 minutes until the chicken is cooked through.

   Time: PT10M

   Temperature: low simmer

8. Start Okra Stir‑Fry

   While the curry simmers, heat 1 tbsp oil in the small skillet over medium‑high heat.

   Time: PT1M

   Temperature: medium‑high heat

9. Pop Mustard and Cumin Seeds

   Add mustard seeds; when they start to pop (about 10 seconds), add cumin seeds and turmeric, stirring quickly.

   Time: PT1M

   Temperature: medium‑high heat

10. Cook Okra

    Add the sliced okra to the skillet, spread in a single layer, and stir‑fry for 8 minutes until tender and lightly browned.

    Time: PT8M

    Temperature: medium‑high heat

11. Season Okra

    Season the okra with ½ tsp salt and drizzle 1 tsp lemon juice; toss to combine.

    Time: PT1M

12. Finish Curry

    Taste the chicken curry, adjust salt if needed, and stir in chopped cilantro.

    Time: PT1M

13. Serve

    Plate the chicken curry and serve the sautéed okra on the side. Enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g